Around the World in 80 Dinners

Around the World in 80 Dinners

The Ultimate Culinary Adventure

Book - 2008
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Join Cheryl and Bill Jamison, James Beard Award winners of The Big Book of Outdoor Cooking and Entertaining, on a gastronomic tour around the world

After years of writing award-winning cookbooks, renowned culinary experts Cheryl and Bill Jamison were ready to take a break. So in the fall of 2005 they packed their bags, locked up their house in Santa Fe, and set off on a three-month-long visit to ten countries--all on frequent-flier miles.

Among their stops were:

Where they celebrated a second honeymoon in Ubud and encountered a rogue monkey

Where they found the world's best breakfast sandwich and visited family-owned wineries

Where they took a wild ride on an elephant in an enormous forest reserve

Where they found themselves in the midst of Diwali, the Festival of Lights

Where they attended a banquet of local Chiu Chow cuisine that required hours of preparation by the "Emeril of Chaozhou" and forty cooks

South Africa
Where they went on a safari among rhinos, giraffes, and very hungry lions

Where they soaked in the sun and Creole flavors of the coastal town of Salvador

Combining the intelligence and humor of Anthony Bourdain with the charm and insight of Frances Mayes, Around the World in 80 Dinners transforms traveling into an unforgettable odyssey.

Publisher: New York, NY : William Morrow, [2008]
Edition: First edition.
Copyright Date: ©2008
ISBN: 9780060878955
Branch Call Number: 641.59 JAM
Characteristics: 258 pages : illustrations ; 24 cm
Additional Contributors: Jamison, Bill


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Nov 29, 2010

Should have read other reviewers before taking this one on. I love the Jamisons' cookbooks, esp. the Border Cookbook and Smoke and Spice. The pictures on the cover promise exotic adventures in colorful foreign lands, and there is some of that. There's also a fair amount of high end hotels and private dining experiences that a regular Joe Traveler would never have access to. The recipes are good, and I do like some of the descriptions of the more exotic meals in Bali and Thailand. But I was constantly stopped cold by the poorly contrived dialogue. If the sentences were just used as third person narrative, they would work fine, but they are obviously just thoughts forced into quotation marks. a couple of examples:

"The meat isn't much," he says, "but the sauce is a tribute to the potency of pepper, building bite by bite in glorious intensity."

Good observation, sure. Something that Bill said in the course of dinnertime conversation. Don't think so.

This is Bourdain lite. Sure, Tony's playing a part, but he is able to act naturally while doing so.

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